Acorn Squash Breakfast Bowls with Yogurt
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1/4 teaspoon cinnamon
- 1 acorn squash
- 1 teaspoon coconut oil
- 1 cup yogurt (i used full-fat plain yogurt)*
- toppings: dried cranberries cacao nibs, sunflower seeds, maple syrup, almond butter, etc.
- Carbohydrate 22.7170175 g
- Cholesterol 0 mg
- Fat 2.48619666206796 g
- Fiber 3.40507499504089 g
- Protein 1.7369675 g
- Saturated Fat 2.00704291268879 g
- Serving Size 1 1 Serving (218g)
- Sodium 6.4975 mg
- Sugar 19.3119425049591 g
- Trans Fat 0.200271583062009 g
- Calories 107 calories
Preheat oven to 425°. Cut acorn squash in half, scoop out seeds and discard (or save for roasting).Spray a baking sheet with cooking spray or rub a little coconut oil over sheet. Slice a small piece off bottom of each squash half just enough to level. Rub a little coconut oil over the flesh of each half and sprinkle with cinnamon. Set squash halves, cut side down, on prepared sheet. Bake for 40-50 minutes until squash is golden and flesh is easily pierced with the top of a paring knife.Let squash cool for 5-10 minutes. Add ½ cup yogurt to each squash bowl and top with toppings of choice. To save on time, you can pre-roast the acorn squash, let it cool and then place it in the fridge. Just reheat it for a few minutes when you're ready to make your yogurt bowl.
